Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Saturday, June 27, 2009

Summer squash is mixed with the Trinity of vegetables, cream soup, eggs and fresh bread, for a squash dressing.

Summer Squash Dressing

Here's another recipe you might want to consider for your squash bounty! It's really a basic run of the mill squash dressing that we all pretty much have, this one using fresh bread crumbs. I decided to add in a bit of& Trinity and some Cajun seasoning, just to bump up the flavor a bit.

Preheat oven to 350 degrees F. Butter or spray an 8 x 8 inch baking dish. Set aside. Bring a medium pot of water to a boil. Slice the squash, add to the pot and bring the squash to a boil. Boil for about 5 minutes or until tender. Meanwhile, toast the bread. Tear into pieces and pulse in the food processor until you have about 2 cups of crumbs; set aside.

Melt butter in a skillet and saute the onion, bell pepper and celery until softened, about 3 to 4 minutes. Add the garlic and cook another minute. Drain the squash, place into a large bowl and mash. Combine the soup and beaten egg; add to the squash mixture. Add salt, pepper and Cajun seasoning; mix well. Add the bread crumbs and mix. Turn out into prepared baking dish and bake at 350 degrees F, for about 40 to 45 minutes, or until bubbly and lightly browned.

Cook's Note: Any summer squash will work for this casserole. I used yellow crookneck squash - you'll need about 4 of them, depending on their size.

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As I enjoy squash and dressing, I'm liking that you can "marry" the two. I wouldn't have thought of it. Now when my grandma starts sending me the over-abundance from her garden in a few weeks, I'll have one more application for summer squash. Thank you!

Try saute the squash and onion and some garlic in butter, and dash oil salt and peppar, then use STOVE TOP STOVING AND I believe sour cream and shredded cheddar cheese mix up put in casserole dish bake till bubbly and yummy

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